Nigerian Chicken Shawarma

Ingredients

• 2 piece Boneless chicken breast
• 1 tbsp Oil
• 1 tsp Salt
• 2 piece Chicken seasoning cubes
• 1 tsp Onion powder
• 1 tsp Red pepper
• 1 tbsp Minced garlic
• 1 tbsp Lemon juice
• 0.5 head Cabbage
• 0.25 head Purple cabbage
• 2 piece Carrots
• 3 piece Hot dogs
• 1 cup Mayonnaise
• 0.25 cup Sweet chili sauce
• 1 tbsp Ketchup
• 4 piece Shawarma bread

Method

1. 1

   Split the boneless chicken breasts in two for faster and more even cooking. Transfer the chicken to a bowl.

2. 2

   Add 1 tbsp oil, 1 tsp salt, 2 crushed chicken seasoning cubes, 1 tsp onion powder, 1 tsp red pepper (cayenne pepper), 1 tbsp minced garlic, and 1 tbsp lemon juice to the chicken. Mix everything well to ensure the chicken is nicely coated. Marinate for a few minutes if time permits.

3. 3

   Heat a pan with a drizzle of oil. Add the chicken in a single layer, ensuring not to overcrowd the pan. Fry on high heat for about 4 minutes on each side until it gets a good sear and is cooked through.

4. 4

   Remove the cooked chicken from heat and let it rest for a few minutes before slicing. This step is crucial for juicy chicken.

5. 5

   If using hot dogs, roll them in the hot pan for 2-3 minutes until lightly browned, or microwave for about 1 minute. Cover or wrap in foil to keep them warm.

6. 6

   Once the chicken has rested, cut it into smaller pieces and set aside.

7. 7

   Thinly slice the green cabbage and purple cabbage (if using). Peel and grate the carrots. Set all prepared vegetables aside.

8. 8

   To make the shawarma sauce, combine 1 cup mayonnaise, 0.25 cup sweet chili sauce, 1 tsp red pepper (cayenne pepper), 1 tbsp lemon juice, and 1 tbsp ketchup in a bowl. Mix well until the sauce comes together.

9. 9

   In a large bowl, combine the sliced chicken, sliced cabbage, and grated carrots. Add the prepared shawarma sauce and mix thoroughly until the filling is well coated and juicy, adding more sauce as desired.

10. 10

    Gently open each shawarma wrap to get two pieces (optional). Add a generous amount of the filling to the wrap, then top with cooked hot dog pieces if using.

11. 11

    Fold the ends of the wrap in, then roll tightly. If the wrap is not very fresh and tears easily, roll it up without folding the ends.

12. 12

    Heat a large pan or skillet on low heat. Place the wrapped shawarma seam-side down on the pan. Cook for about 2-3 minutes on each side to seal the wraps and warm the filling. Alternatively, use a sandwich/panini press or an air fryer.

13. 13

    Remove the toasted shawarma from the pan. If not eating immediately or for a takeout look, wrap it in paper (e.g., A4 printing paper or parchment paper), tucking in the ends. Enjoy your Nigerian Chicken Shawarma!